1 of 5 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (63g) Recipe makes 16 servings
Calories 165
Calories from Fat 38		(23%)
Amount Per Serving		%DV
	Total Fat 4.3g	6%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 4mg		1%
Sodium 159mg		6%
Potassium 134mg		3%
Total Carbohydrate 27.7g		9%
	Dietary Fiber 3.1g	12%
	Sugars 2.6g
Protein 5.3g		10%
detailed view... how is this calculated?

Bird Seed Bread (Abm)

Recipe #340196 | 40 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: SweetJezebel
Nov 30, 2008

How funny to find this recipe! I love whole grain breads, and my son has always called "my" bread bird seed bread! Recipe comes from Stonyfield.

SERVES 16 (change servings and units)

Ingredients

2 teaspoons dry yeast (make sure it's fresh)
2 cups bread flour
2 cups whole wheat flour
2 tablespoons wheat germ
1 teaspoon sea salt
2 tablespoons poppy seeds
2 tablespoons sesame seeds
2 tablespoons amaranth, and or quinoa
1/4 cup raw shelled sunflower seed
2 tablespoons butter, sliced thin
2 tablespoons plain yogurt
2 tablespoons honey
1 1/4 cups lukewarm water

Directions

1
Start at the top (recommended) or the bottom of the list, and put all the ingredients into the bread machine. Just make sure the salt and wet stuff stays away from the yeast until it mixes. If you like the old fashioned way, that will work too - just use your usual process.
2
For rolls, use the dough cycle. When that cycle is done, dump it out on a floured surface and cut everything into even quarters, twice. Put the wads, evenly spaced, on a lightly oiled cookie sheet. Let them rise once more in a warm area covered with waxed paper for a half hour or a little longer until they have roughly doubled in size, depending on how knocked down they got while cutting. Cook in an oven, preheated to 375 degrees, for 20 minutes or until they are nicely browned top and bottom. Brush with melted butter if desired.

Questions about this recipe?

Featured Reviews for This Recipe

From: adopt a greyhound

On May 31, 2009

Great Bread. Love it toasted for breakfast. Easy to make and great flavor.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Katzen

On Apr 27, 2009

I absolutely LOVED this bread! It is so amazing - excellent texture, make a beautiful loaf, and it was simple to dump in the bread machine. I made it on the dough setting, added wheat gluten same as KUW did, and baked it in a normal bread pan in the oven. This will most definately be made often here! Thank you for sharing this excellent recipe!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: coffeewaterwine

On Apr 7, 2009

I made this bread once, LOVED it...and then lost the recipe. I'm so glad I finally (re)found it! Perfect for someone who wants texture, versatility, & flavor!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Kerfuffle-Upon-Wincle

On Jan 1, 2009

NUTTY and DELICIOUS, with a tender texture! I added 1 teaspoon lemon juice and 2 tablespoons vital wheat gluten; substituted sour cream for the yogurt; substituted flax seed for the wheat germ, increased the sunflower seeds for the amaranth; used the dough cycle of my ABM, punched it down and let it rise in a 10-5/8 x 5-1/2 x 2-3/4 Pyrex for 30 minutes. Baked at 350 degrees for a total of 30 minutes ~ after first 15 minutes, covered loaf with foil for 5 minutes because it was getting too brown - baked another 5 minutes and removed loaf from pan (for the bottom of loaf thump test) and baked 5 minutes more (still covered) on the oven rack. For a soft outside crust, I brushed the hot loaf with melted butter.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 4 reviews